Saffron, orange & poppy seed layer cake with Vanilla cream cheese frosting

Saffron, orange & poppy seed layer cake with Vanilla cream cheese frosting

First of all – say hello to Dagmar’s new look. A talented graphic designer/artist has been working for a while to create a new logo to match the style of my blog. And finally it’s here and I am so so happy with how it turned out! What do you think? I hope you like it as much as I do.

And I thought to myself – what better way to celebrate than to bake a cake? After all there are several good reasons to have cake these days – christmas is coming up shortly, and lately I’ve had this newfound love for the idea of making cake.

Saffron, orange & poppy seed layer cake with Vanilla cream cheese frostingSaffron, orange & poppy seed layer cake with Vanilla cream cheese frosting

You see, I have never been a cake baking person. And I have to admit – not even for my children’s birthdays. They aren’t very fond of cake at all, and to be honest I’ve never been either. So we always have cup cakes or eton mess with candles stuck in it instead of cake.

Until I realized cake doesn’t have to be about lots of heavy whipped cream and over-sweetened sponge. But most importantly, it doesn’t have to be complicated!

Why did I have to turn 40 before the news hit me?

Saffron, orange & poppy seed layer cake with Vanilla cream cheese frosting

Also, when I grew up – cake was something you’d have after the cinnamon rolls and the mandatory seven little biscuits. Yes, that’s an old-fashioned Swedish “fika” (=coffee with snacks) and grandma would be very disheartened if you didn’t taste all of it. Hence I was always too full to eat cake, and it never tasted very good in my opinion.

However, ever since it struck me that cake doesn’t have to be complicated and that it can be whatever I want it to be I haven’t been able to think of much else. I want to bake cake all the time. At least I bake cake in my head all the time. And I have this constant eagerness to think out ways to style and photograph it.

Only problem is – we can’t eat much cake. If I bake one, I’d have one slice, P would have one (at the most…) and the kids would lick the frosting off of it and leave the cake totally messed up. And it would end its days in the bin.

So I thought, maybe for christmas I could bake one. And bring it to my parent’s house for more people to share.

So here it is – a christmas layer cake with saffron, orange and poppy seeds covered in a vanilla cream cheese frosting. I think we might even be able to eat all of it. There will be 14 of us. What do you think?

Wishing all of you a very merry christmas and happy baking!

Saffron, orange & poppy seed layer cake with Vanilla cream cheese frosting

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Utskriftsvänligt recept
Printable recipe

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Saffron, orange & poppy seed layer cake with Vanilla cream cheese frosting

a small four layer cake or a “normal size” two layer cake

0,5 g saffron + 1 tbsp boiling water
zest of 1 orange

300 g butter
1 cup + 4 tbsp (300 g) raw cane sugar

7 organic eggs, lightly beaten with 1 tbsp milk

3 cups (300 g) almond flour
2 tbsp corn flour
3 tbsp black poppy seeds
pinch of sea salt

1) Preheat the oven to 175° C (350° F). Line two round cake tins (approx. 23-25 cm) with parchment paper for a two layer cake. Or, for a small four layer cake, use two rectangular baking trays (big enough to take out two small rounds in each).
2) Dissolve the saffron in boiling water. Add the orange zest and set aside. In a medium bowl mix almond flour, corn flour, poppy seeds and salt and set aside.
3) Using an electric hand mixer or a table-top mixer whisk the butter and sugar together until white and fluffy. Add the eggs (a little at a time) to the butter and sugar, whisking continuously. The mixture might curdle towards the end, but don’t worry too much if it does. The cake won’t rise so well, but it’s not a disaster.
4) When all the egg has been incorporated, fold in the saffron/orange zest and then the almond flour mix using a rubber spatula. Scrape the mixture into the baking trays and spread it out very gently.
5) Bake for about 30 minutes until a skewer inserted in the middle comes out clean. Let cool a bit before lifting the cake out of the tin. Then cool completely on a wire rack.

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Vanilla cream cheese frosting

150 g butter
100 g soft (fresh) goat cheese
100 g cream cheese
2,5 cups powdered sugar
pinch of salt
1/2 vanilla bean, seeds scraped out

1) Whisk all ingredients well using an electric hand mixer until very pale and fluffy.
2) To assemble the cake: Place one layer of the cake on a plate. With a knife or offset spatula, spread a fairly thick layer of frosting over the layer. Repeat for the remaining layers and finish off with an even layer on on the top and sides of the cake. Put the finished cake in the fridge to set for 10-20 minutes if needed.

Decorate with anemones if desired, but make sure to put some cling film or a round of white parchment paper underneath to protect the cake as anemones are not edible flowers!

TIPS! This is a very moist and squishy cake. You can bake it two-three days in advance and store tightly wrapped in clingfilm, and then assemble with the frosting just before serving. It is quite rich, so serve it in thin slices!

This cake also happens to be naturally gluten free.

Saffron, orange & poppy seed layer cake with Vanilla cream cheese frostingSaffron, orange & poppy seed layer cake with Vanilla cream cheese frosting

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Almond, millet and cheddar scones with Rosemary citrus compote

Almond, millet and cheddar scones with Rosemary citrus compote

As much as I love mornings and breakfasts, it has to be said. Our mornings are far from idyllic.

You see, in a house with two kids and two rabbits (who indeed live outside of the house, but anyway) there are always hairs to detangle, lost shoes to be found, rabbits to feed, teeth to brush, little rucksacks to pack. And the list goes on…

And then there is breakfast.

Rosemary citrus compoteAlmond, millet and cheddar scones with Rosemary citrus compoteAlmond, millet and cheddar scones with Rosemary citrus compote

Most mornings we’re happy with a quick bowl of unsweetened yoghurt with granola, cacao nibs and cinnamon. My favorite breakfast of all times. And the kids are alright with the same. Minus the cacao nibs, that is…

Yuck, what’s that smell? Your food smells like coffee mum! Egon (aged 6) exclaimed the other day when I supposedly was sitting too close to him during breakfast, chewing my cacao nibs.

Some days we just have a buttered wholemeal toast with a glass of apple juice, and occasionally these pancakes paired with a smoothie.

We wouldn’t make scones for an ordinary weekday – but this duet will be perfect for those long weekend breakfasts this winter, or as an afternoon snack with tea. Especially great as the christmas season’s coming up and we all want to treat ourselves and our loved ones to something extra.

My take on the traditional English scones is a little healthier than the wheat flour ones. I used spelt flour, almond flour and millet flakes, and for a little sweetness I added raisins and orange zest. And there’s cheddar cheese and roasted almonds in there too. In other words – lots of goodness in one bite.

Simply serve them with butter and the citrus compote.

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Want more inspiration? Find some other fantastic scones recipes I’d like to try soon here (I have dried lavender from summer to use up) and here (so in season with pumpkin purée and frozen blueberries).

And you? I’d love to hear about your breakfast habits and your favorite breakfast!

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Utskriftsvänligt recept (2 sidor)
Printable recipe (2 pages)

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Almond, millet and cheddar scones

makes 12

1/3 cup almonds, lightly roasted
1 cup + 1/3 cup fine spelt flour
1 cup almond flour
1 cup millet flakes
3,5 tsp baking powder
0,5 tsp sea salt
0,5 tsp psyllium husks
3/4 cup grated cheddar cheese

100 g cold butter

zest of 1 organic orange
1/4 cup sultana raisins
1 cup milk

1) Preheat the oven to 250° C (482° F). In a dry skillet lightly roast the almonds on medium heat for 3-5 minutes. Set aside.
2) When completely cooled, coarsely chop the almonds and in a medium bowl mix them with all the dry ingredients including the grated cheese.
3) Chop the butter into small cubes and add it to the dry mix. Then rub in with your fingers until the mix looks like fine crumbs.
4) Make a well in the dry mix, then add the milk, orange zest and sultanas and combine it quickly with a fork or a rubber spatula until it comes together. It will seem a little wet at first, but don’t worry about that.
5) Scatter some spelt flour onto the work surface and tip the dough out. Dust the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 2,5cm (1 inch) deep.
6) Use a 5cm cookie cutter (an ordinary drinking glass works too) dipped in flour to cut out the scones. Place them on a baking sheet lined with parchment paper. Re-pat scraps and repeat until you have twelve scones.
7) Brush the tops with milk and sprinkle with millet flakes and/or almond flakes. Bake until golden, about 12 minutes.
8) Leave the scones to cool on a wire rack.

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Rosemary citrus compote

Adapted with minor changes from the fabulous “What Katie Ate”

2 oranges or blood oranges
2 pink grapefruits (use organic fruit if you can)
2 tbsp light muscovado sugar
1 tbsp honey
4-5 sprigs of fresh rosemary + more to serve

1) To segment the fruit: Cut the top and bottom off, then use a small sharp knife to remove all the skin and pith. Then hold the fruit over a bowl to catch the juices, and carefully remove each inner segment from the membrane. Place the segments in the bowl with the juices once they are completely free of any white pith and seeds.
2) In a skillet add the segmented fruit and juices with the muscovado sugar and cook over medium heat for 2-3 minutes to soften the fruit. Then remove from the heat, reserve the fruit and set aside (use a strainer or skimmer).
3) Return the juices to the heat, add the honey and rosemary and simmer over medium heat for 15-20 minutes until syrupy.
4) Remove the rosemary sprigs and pour the syrup over the fruit. Sprinkle with fresh rosemary to serve.

Almond, millet and cheddar scones with Rosemary citrus compote

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My first blog post in English and A gluten free gingerbread bundt cake with lingonberries & Vanilla goat cheese frosting

Gluten free gingerbread bundt cake with lingonberries & Vanilla goat cheese frosting

I have been thinking about this over and over for quite some time now.

To start writing this blog in English? Or not?

Lately more than 50% of my “readers” (or should I say viewers) have come from other countries than Sweden. Every week I get a lot of questions on the recipes, and I do love your feedback so I’ve tried hard to keep up with answering e-mails and translating recipes. Because Google translation sucks. It really does.

And, I also love to connect with other bloggers. Worldwide. And Swedish is simply not the best language for that.

So I finally took the decision to do it.

Gluten free gingerbread bundt cake with lingonberries & Vanilla goat cheese frosting

Doing this transition from Swedish to English I realize that I’ll probably loose a few readers, but in the long run hopefully this will be more fun for everyone. More people will be able to read the recipes and I am going to love being able to connect more with other foodies worldwide.

However I sincerely hope that my Swedish friends and old blog readers won’t abandon me.

Please say you won’t?

For that reason I have decided, especially for you, to make a Swedish version of all recipes. Downloadable as a rather pretty and printable pdf file.

And a note for my international readers: English is not my native language so please bear with me if sometimes the words come out wrong or if my spelling’s crappy. I promise to do my best.

Gluten free gingerbread bundt cake with lingonberries & Vanilla goat cheese frostingGluten free gingerbread bundt cake with lingonberries & Vanilla goat cheese frostingGluten free gingerbread bundt cake with lingonberries & Vanilla goat cheese frosting

Whether you’re here for the first time or if you’re one of my old readers, I hope you’ll like it here and that I can inspire you to cook something. Because that’s what this blog is all about. And – I love comments and I’d love to know who’s been here – so please leave a comment and I’ll visit you too!

With that said, I’d like to skip directly to today’s recipe. And a short story to go with it, because most recipes come with a story.

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Many of my relationships have started over food. My husband and I fell in love over a blackberry crumble, and yesterday I had my friend and colleague Karin over for lunch – a friend that I actually met thanks to food (she went to one of my workshops). And she has come to be a really good one over short time. Whenever we meet we seem to cook for each other, and we seem to have just the same idea of what makes a perfect lunch. We love to enjoy something quite simple for “main” (like a soup), combined with a squishy cake or some homemade sweets for dessert while we discuss methods of baking and mixing different gluten free flours.

You see, Karin is intolerant to gluten and we always seem to find great interest in discussing varieties of gluten free flours. I am not gluten intolerant, but have for the last year or so found great thrill and joy in cooking and baking with gluten free alternatives – always trying to find the healthiest combinations.

So, Karin – I made this cake with you in mind. And I’m so glad you liked it. ‘Cause there’s nothing like cooking for someone who loves it and appreciates it like you do. Is there?

For our lunch this time we had a kale soup with prawns, and for dessert (yes, we had seconds too) we had this cake. A traditional christmas cake in many Swedish homes, but my take on it is gluten free and gifted with a frosting too. And not just any frosting – a vanilla goat cheese frosting.

Enjoy! And happy thanksgiving for those of you who celebrate tomorrow!

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Utskriftsvänligt recept
Printable recipe

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Gingerbread bundt cake with lingonberries and Vanilla goat cheese frosting

serves 6-8

2 eggs
1/3 cup (80 g) raw cane sugar
1/3 cup (70 g) coconut sugar
100 g butter, melted and cooled
2/3 cup yoghurt (full fat, 3-5%)

2/3 cup gluten free oat flour
1/3 cup + 1,5 tbsp (50 g) almond flour
3 tbsp (35 g) brown rice flour
1 tbsp psyllium husks
2 tsp baking powder
1 tsp sea salt
1,5 tsp ground ginger
1,5 tsp ground cloves
2 tsp ground cinnamon
a good pinch of freshly ground black pepper

1/3 cup lingonberries (or cranberries), lightly thawed if frozen + 2 tbsp brown rice flour

1) Preheat the oven to 175° C (350° F). Butter and flour a bundt tin with almond flour. Melt the butter for the cake and set aside.
2) In a medium bowl beat the eggs with sugars for at least 5 minutes, until light and fluffy. Add melted butter and yoghurt.
3) In a second bowl, mix all dry ingredients and stir well to combine. Then carefully fold the dry ingredients into the egg mixture using a rubber spatula. Mix the lingonberries with the rice flour and add them to the mixture.
4) Scrape the mixture into the tin and bake in the lower part of the oven for about 40-45 minutes. Let the cake cool a bit before you remove it from the tin.

Frosting

60 g butter, at room temperature
1 + 1/3 cup powdered sugar
100 g soft goat cheese
juice of 1/2 lemon
1 vanilla pod, seeds scraped out
pinch of sea salt

1) Whisk all ingredients for the frosting well using an electric hand mixer. Spread it evenly over the completely cooled cake and decorate with lingonberries or cranberries.

And for those of you who try to avoid powdered sugar for some reason jump over to Cookie + Kate for a great tip on making your own. For this cake I made mine from raw cane sugar.

Gluten free gingerbread bundt cake with lingonberries & Vanilla goat cheese frosting

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De enkla små sakerna – hummus med hemgjord tahini till exempel…

Flera saker på sista tiden har fått mig att påminnas om de där små små sakerna i vardagen.

Hur viktiga de är. Måste få vara.

Morgonens första kopp kaffe med levande ljus i fönstret.

En snabb men innerlig (och blöt!) puss från 6-åringen när han lämnas på skolan.

Den enkla (men stora) glädjen i att fortfarande kunna plocka in levande blommor och gröna blad från trädgården. I slutet av november.

Eller som att tillaga något väldigt enkelt. Men som i all sin enkelhet är så fantastiskt gott att inte mycket kan mäta sig med det.

Just då.

Hemgjord tahini är en sådan sak för mig.

Jag förundrades alltid över “förr i tiden” när alla sade att en riktig hummus måste innehålla tahini. Jag har nämligen alltid älskat hummus och det är något jag ofta gör när det inte finns något annat gott hemma. Men varje gång jag tillsatte tahini så blev det inte gott.

Tills jag insåg att det var den köpta tahinin det var fel på. Otaliga sorter provades, men ingen var riktigt god.

Men hur svårt kan det vara tänkte jag? Det är ju bara sesamfrö och olivolja, och om man så önskar lite salt.

Och bara doften när fröna mixas med olivoljan räcker för att förstå.

Det är så här riktig tahini ska smaka. Den smakar ljuvligt bara som den är, men självklart också i hummus, grytor, salladsdressingar m.m. Och får du lite över står den sig fint i kylskåp minst en vecka.

Oftast gör jag min hummus med vitlök, spiskummin och persilja men den här gången provade jag en variant utan vitlök – och den var väldigt, väldigt god. Receptet hittade jag hos Ann-Louise på Lilla Matderivén, och tog kanske dubbelt så mycket gurkmeja eftersom jag inbillar mig att det kan hjälpa på min tennisarm som har kommit tillbaka.

Du då? Brukar du göra egen tahini?

Annars är det kanske dags att prova nu.

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Tahini

en liten sats – går bra att dubblera

2,5 dl (1 cup) vita sesamfrön, skalade
75 ml olivolja
en nypa havssalt

1) Sätt ugnen på 180 grader. Bred ut sesamfröna på bakplåtspapper på en plåt och rosta dem mitt i ugnen 5-10 minuter tills de fått aningen lite färg. Akta så att de inte bränns!
2) Låt fröna svalna och mixa sedan med hälften av olivoljan + salt. Tillsätt resten av olivoljan (ev. mer) tills tahinin har den konsistens du önskar. Jag tycker om när man fortfarande ser lite hela frön i den krämiga massan.

Stick ner näsan i mixerskålen och njuuut! Smaka sedan av medan du lyssnar på Little things av India Arie.

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Müsliskålar med smak av brynt smör och pepparkaka

På sista tiden har jag snubblat över granola cups lite här och där på internet. Jag tror att det var via Pinterest första gången. Sedan har jag sett dem bland annat här, här och här.

Och jag gick igång på den där idén.

Frukosten är nämligen en av mina absoluta favoritstunder på hela dagen, och jag får aldrig nog av goda fiffiga saker att variera den med. Variation och lite vardagslyx är nämligen nyckeln för att över huvud taget få mig upp ur sängen så här års. Jag blir så trött av mörkret! Och jag som annars brukar höra till de mest morgonpigga.

Hur är det för dig – vad är det som får dig att gå ur sängen på morgonen?

Oavsett om du är pigg eller trött så vågar jag påstå att det här är precis vad du behöver så här års – lite lagom comforting men ändå tillräckligt nyttigt för att få gå under kategorin frukost. Och går att variera i det oändliga med djupfrysta bär eller till exempel fint skurna äpplen eller päron.

Det brynta smöret smakar ljuvligt ihop med pepparkakskryddorna. Men är du överkänslig mot mjölkprodukter, eller inte äter smör kan du förstås använda till exempel kokosolja istället.

Och lita på att det här är det bästa receptet du kommer att hitta. Jag har nämligen gjort om och provbakat tre gånger med olika resultat.

TIPS! Det är lite kladdigt att trycka ut smeten i muffinsformen. Men det bästa är att med jämna mellanrum skölja händerna i kallt vatten, skaka av dem och fortsätta. Man tror att skålarna kommer att frasa sönder när de är gräddade, men de är faktiskt mycket tåligare än man tror. Se bara till att ta ut dem ur formen med en riktigt vass liten kniv så lossnar de lätt.

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Müsliskålar

12 st

3,5 dl (350 ml) havregryn
1,5 dl (150 ml) kokosflingor
4 msk linfrö
0,5 dl (50 ml) korinter (eller russin)

50 g smör, brynt (eller tex. kokosolja om du inte tål/äter mjölkprodukter)

2,5 msk kokossocker
2,5 msk honung

1 tsk kanel
1/2 tsk nystött kardemumma
1/2 tsk ingefära
2 krm äkta vanilj (inte vaniljsocker)
1/2 tsk havssalt
några drag med svartpepparkvarnen

1) Sätt ugnen på 175 grader. Smörj en muffinsplåt noga med smör eller olja.
2) Blanda havregryn, kokosflinor, linfrö och korinter i en bunke.
3) Bryn smöret genom att först smälta det på medelvärme och sedan låta det fortsätta puttra tills det börjar dofta nötigt och får en gyllenbrun ton. Tag av från värmen och tillsätt kokossocker, honung, kryddor, salt och peppar.
4) Blanda smörblandningen med grynblandningen och rör om noga. Tryck ut den smuliga massan i muffinsformen och försök få kanterna så jämna som möjligt. Se tips ovanför receptet.
5) Grädda mitt i ugnen 12-15 minuter tills musliskålarna har fått fin färg och ser knapriga ut. Låt svalna i formen och tag sedan ut dem försiktigt med en vass kniv.

Servera med Turkisk yoghurt, äpple och kanel eller med djupfrysta tinade bär.

TIPS! Du kan om du har bråttom hoppa över bryningsmomentet och bara smälta smöret, men på bekostnad av den goda brynta smaken då förstås.

Psst… Hallon är ju inte på något sätt i säsong just nu. Och djupfrysta blir inte så här snygga när man tinar dem. Men bilderna blir så mycket finare med lite färg. Jag kunde inte låta bli. Däremot ska tilläggas att det i ärlighetens namn är godast med bara äpple och kanel. Hallon passar inte så bra till pepparkakssmak.

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